Savory Restaurant Fund Культура компании

With over 12 years of executive management experience in the F&B industry, Shauna serves as President of the Savory Value Add team. This 50-person team of industry veterans supports all Savory portfolio companies in their pursuit of brand efficiency, revenue growth, and site replication. Shauna co-founded Four Foods Group in 2008, a multi-brand restaurant operations and investment company that built and operated 170 restaurants across the U.S. Four Foods surpassed $1B in food and beverage sales in 2019 and was named one of the fastest-growing restaurant operations companies in the nation two years in a row by Restaurant Monitor. Shauna appeared on the cover of the November 2018 issue of Franchise Times with her partner and husband, Andrew K. Smith (co-Founder of Four Foods Group). Four Foods was also an 8-time honoree of the Inc. 500 program between 2011 and 2019. Shauna was a recipient of Utah Business’ 30 Women to Watch in 2019 and Executive of the Year in the 2020 spring edition of BusinessQ Magazine. Utah Business Magazine recently awarded CXO of the Year in 2020. Born and raised in Dothan, Alabama, Shauna resides in Utah with her husband and two sons.

Tyler is the Chief Financial Officer of the Savory Value-Add Platform. In this role, he leverages his 20 years of experience in accounting and finance, capital structure advisory, development and implementation of infrastructure and controls, and strategic mergers and acquisitions to aid in the Savory Funds investment strategies. Before his current position, Tyler was the Chief Financial Officer of Four Foods Group (FFG), a restaurant investment and management company focused on the underserved lower-middle market in the food and beverage industry. Tyler assisted in developing the FFG platform, successfully integrating and growing five promising food concepts by implementing systems, assembling a best-in-class team, and raising over $75MM in capital for expansion. At FFG, revenue grew from $6MM in 2010 to over $140M in 2017, rising from 5 restaurant locations to 103. Before his tenure at FFG, Tyler served in various financial roles, including CFO, VP of Finance, and Controller of various other businesses in the technology and Real Estate industry. Tyler received a football scholarship to attend Brigham Young University and received a BS in accounting from their nationally recognized accounting program. He enjoys the outdoors and watching his kids play football, baseball, and soccer. He has been married to his beautiful wife, Natalie, for 21 years. He is 46 years old.

Josh Boshard serves as Chief Operating Officer at the Savory Value Add team, performing as the curator of best practices as he oversees the diverse and extensive controls of the organization. His role as a solution architect enables building and optimizing technology to empower core restaurant operations and program communications. Josh boasts more than 15 years of experience in the restaurant, technology, and insurance industries. Josh joined Andrew Smith at Four Foods Group in 2009 as the second employee. He was a vital component of the success strategy from the early days to grow from one restaurant to 170 locations with 5000+ employees in 10 years. Before Four Foods Group, Josh was the Director of Client Services at AxisPointe Inc. He managed system and process implementation, contract negotiation, risk management controls, insurance compliance, and customer relations for over a thousand national and local construction and development companies. He also served as a lead quality assurance manager on all new technology and product rollouts. At AxisPointe, Josh led his team to year-over-year increases in customer satisfaction and sales generation. As a Producer and General Manager at Advance Insurance, based in St. George, Utah, Josh was responsible for managing all daily functions of the business, including sales, operations, marketing, and client relations. During this time, he was the top insurance producer in the state of Ut.

Maryam Chaney’s mantra in her oversight of all things food and beverage is “Best Product, Best Process.” Her strength is logistics and acute attention to detail. With more than 25 years of experience in the fields of culinary development and education, supply chain and procurement, compliance, and editing, Maryam deftly spots opportunities for improvement and then moves until the job is done. For all brands in the Savory portfolio, Maryam oversees culinary operations and menu engineering, supply chain and logistics, and food safety and compliance. She manages healthy relationships with Savory’s suppliers, from whom over $30 million of product is purchased annually. Having spent more than 15 years as an editor and award-winning designer, Maryam developed a critical eye that exacts refinement. As a lifelong gastronome, Maryam delights in sharing the enjoyment of food. While running a private catering business, she developed and instructed a popular series of culinary courses for the community education arm of Utah Valley University. Maryam was recognized in 2021 by Utah Business as one of 30 Women to Watch. She received an MBA from BYU’s Marriott School of Business. A picture-perfect day for Maryam is exploring a new town with her husband and four daughters and finding local eats off the beaten path.

Jessica is a seasoned restaurant operator and experienced developer of talent. Committed to producing results through innovation and process execution. Experienced multi-unit leader who has successfully managed over $50 million in sales and facilitated the opening of 40+ restaurants and counting with brands including Zupas Café, R&R BBQ, Mo’Bettahs, Kneaders, Little Caesars, and Swig. As a growth-focused, lifetime learner, she leads the creation of content, training, and leadership education that enables the scaling of brands—driven to build systems that simultaneously unleash the power of the individual and produce exceptional business results.

Alonso’s professional career began as a General Manager for Qdoba Mexican Grill in 1998. He excelled in this hype-growth business quickly and worked as a Director of Franchise Operations, Regional Manager, Director of F&B and Director of Sales and Store compliance. Alonso transitioned with the growth team of Qdoba when it was sold to Jack in the Box corporation. He then joined the growth team at Paradise Bakery that ultimately lead to the sale to Panera Bread. Soon after, he joined Karp Reiley’s concept, Café Rio, at store 13 and helped replicate the brand to more than 114 units before he left to join Four Foods Group in 2015. Café Rio ultimately sold to Freeman Spogli in 2018. As VP of Brand Development and Strategy for Four Foods Group, he worked with each portfolio company to implement new strategies, including third-party delivery systems, catering and all inbound sales technologies. Today, Alonso serves as Vice President of Brand Development and Strategy for the Savory value add team implementing these same strategies into all Savory investments.

Brandon is a hospitality veteran with over 13 years of talent strategy, leadership, coaching, and customer service experience. He has gained accreditations from Harvard Business School and Society for Human Resource Management and is accepted into the Forbes Human Resources Council. In addition, he was named one of Utah Valley’s 40 under 40 and one of Utah Business Magazine’s HR Achievement Award Honorees. Brandon has been responsible for creating the People Operations department at Savory – leading 100+ restaurant openings as a Director of People.